We had these at a yuppy mexican joint a couple months ago. I told my wife I can make em better.
I start with homemade sausage and andouille, 2 avacados, Feta, cilantro, shredded montery jack, beer, eggs and seasoned bread crumbs.
The sausage, feta and cilantro are chopped and mixed together for the stuffing. I took the seed out and peeled the avacados and put them in the freezer for 40 mins. Seperated the egg yolks for the coating and added the jack cheese to the yolks. The melting jack will help hold the halves together.
I then stuffed the avacados put them together and rolled in the yolk/jack cheese mix then rolled in bread crumbs...Nice plate huh...LOL
The avacados went into canola oil heated in my cast on my MAK @425* until golden brown.